Ingredients:

  • 3 lbs fresh peaches, peeled, pitted, and sliced
  • 1/4 cup maple syrup
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 cup whole wheat pastry flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 3 tbsp coconut sugar
  • 4 tbsp unsalted butter, melted
  • 3/4 cup whole milk

Instructions:

  1. Toss the sliced peaches with maple syrup, cornstarch, lemon juice, cinnamon, and nutmeg in a large bowl. Ensure every slice is coated in the mixture.
  2. Pour the peach mixture into a 9x9 inch baking dish or cast-iron skillet, spreading them evenly.
  3. In a separate bowl, whisk together the whole wheat pastry flour, baking powder, salt, and coconut sugar.
  4. Stir in the melted butter and milk until the batter is smooth but still thick, taking care not to overmix.
  5. Spoon the batter over the peaches in dollops, gently spreading it to the edges while leaving small gaps for fruit juices to bubble through.
  6. Bake at 375°F (190°C) for 40–45 minutes until the crust is mahogany-colored and the syrup is bubbling around the edges.